Green Pea & Buckwheat Pancakes (Serves 2 / Makes 6)
Ingredients: 180g frozen green peas, thawed; 80g buckwheat flour; 2 free-range eggs; 125ml unsweetened almond milk; 2 tsp (10ml) extra virgin olive oil; 1/3 tsp stevia granules; 15ml rice malt syrup; 500ml water for cooking the peas. Topping — Chocolate Sauce and Strawberries: 5g cacao powder; 10ml extra virgin coconut oil; 15ml rice malt syrup; 1/3 tsp stevia granules; 80g fresh strawberries, halved.
Method: Bring the water to the boil in a saucepan over medium heat and boil the peas for 8 minutes, or until soft. Drain and transfer the peas to a food processor. Add the buckwheat flour, stevia, rice malt syrup and almond milk, then crack in the eggs and process until combined.
Heat olive oil in a non-stick fry pan over medium heat, pour in 1/4 cup of the mixture and cook for 1-2 minutes, or until bubbles begin to appear. Flip and cook for a further 1-2 minutes. Repeat until all the mixture has been used.
In a small bowl, combine the cacao powder, coconut oil, rice malt syrup and stevia, mixing until well combined. Divide the pancakes into two servings, pour half the chocolate sauce over one serving and top with 40g strawberries. Refrigerate the second serving for tomorrow's leftovers.